Bean Soup With Chorizo & Tomato

10 Ingredients

Number of servings

2 cloves garlic, crushed
1 chorizo, sliced
1 onion, chopped
1/2 bunch flat-leaf parsley, leaves picked
200grams sweet potato, peeled, diced
1/4 cup extra virgin olive oil
400grams can red kidney beans, drained, rinsed
4 cup chicken stock
400grams can diced tomatoes
1tablespoons olive oil

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Heat oil in a large saucepan over medium-low heat. Add onion and cook for 5 minutes until softened. Stir in garlic and sweet potato and cook for 2 minutes. Stir in stock and tomatoes and simmer for 15 minutes or until potato is tender.

Step 2 of 4

Meanwhile, blanch parsley in boiling water for 30 seconds until bright green. Refresh in chilled water and drain well. Process in food processor until puréed (see note). Add extra virgin olive oil and process until combined.

Step 3 of 4

purée soup in a food processor (or use a stick blender) until smooth. Return to pan. Add beans and keep warm over a low heat.

Step 4 of 4

Fry chorizo in a small, non-stick frying pan until crisp. Ladle soup into serving bowls. Top with chorizo and drizzle with the parsley oil. Note: If preferred, the parsley purée can be strained through a clean Chux cloth before adding the oil.